Do not use mackerel, skate, mullet, bluefish or salmon in this recipe; their taste
is too strong and heavy.
| 2 1/2 Cups |
Cold Water |
|
| 1 Med |
Onion |
Chopped |
| 1 Med |
Carrot |
Chopped |
| 1 Whole |
Celery stalk |
With leaves; chopped |
| 5 Whole |
Black Peppercorns |
|
| 2 Sprigs |
Parsley |
|
| 1 Large |
Bay Leaf |
|
| 1 Sprig |
Thyme |
Fresh |
| 3 whole |
Cloves |
|
| 1 Strip |
Lemon Rind |
|
| 1 Lb |
Lean fish bones |
trimmings, or cleaned heads |
Place water, onion, carrot, and celery in stockpot. Tie peppercorns, parsley, bay
leaf, thyme, cloves, and lemon rind in a square of cheesecloth and add to pot. Add
rinsed fish bones and trimmings. Heat to a simmer over medium high heat. Simmer
for just 15 minutes, no longer. Skim the surface of the soup, strain the stock, and
refrigerate or freeze.
Makes about 2-1/2 cups
RuddeDogg